2 (8 oz.) cream cheese, softened
1 c. sugar
1 pkg. lemon Jello
1 c. boiling water
2 tbsp. real lemon juice
8 oz. Cool Whip
Graham cracker crust (reserve 1/2 c. crumbs for top of cake)

Mix Jello and boiling water. Add lemon juice. Refrigerate, let start to set. Cream cheese and sugar together. Add to Jello mixture. Fold in Cool Whip. Pour in crust. Sprinkle on top with graham crumbs. Refrigerate.